Make Ahead Breakfast Burritos
Easy, protein-packed breakfast burritos made with scrambled eggs, beans, salsa, and melty cheese. Make a big batch and freeze for busy school mornings. Ready in 20 minutes and kid-approved.
Servings: 8
Calories: 250kcal
Ingredients
- 8 large eggs
- 4 tablespoons milk
- 1/2 teaspoon kosher salt
- 1 cup mozzarella or Mexican blend cheese
- 1 1/2 cups cooked pinto or black beans rinsed and drained if canned
- 1 cup salsa
- Oil or butter for the pan
- Cooking spray for the skillet
- 8 twelve-inch flour tortillas
Instructions
- In a bowl, whisk together the eggs, milk, and salt.
- Heat a nonstick pan over low to medium heat and grease with oil or butter.
- Pour in the egg mixture and stir gently until almost scrambled, about 2 minutes.
- Add the beans and salsa and cook for 2 minutes until heated through. Remove from heat and stir in the cheese until melted.
- Warm each tortilla in a dry pan or microwave for 20 to 30 seconds.
- Spoon the filling down the center of each tortilla, fold in the sides, and roll tightly from the bottom up.
- Heat a large nonstick skillet sprayed with cooking spray over medium heat. Add 2 burritos at a time, seam side down, and cook until golden, about 2 minutes. Flip and cook for 2 minutes more. Repeat with the remaining burritos.
- Serve immediately, or if making ahead, let cool completely, wrap each burrito tightly in foil, and store in a freezer-safe bag labeled with the date. Freeze for up to 3 months or refrigerate for up to 4 days.
To Reheat From Frozen:
- Oven: bake foil-wrapped at 400°F for 20 to 25 minutes.
- Air Fryer: remove foil and heat at 400°F for 10 to 12 minutes. This is my favorite method.
- Microwave: remove foil, wrap in a damp paper towel, defrost for 5 minutes, then cook on high for 1 to 2 minutes.
Notes
- To make ahead: let burritos cool completely, wrap each one tightly in foil, label with the date, and store in a freezer-safe bag for up to 3 months. Store in the fridge for up to 4 days if eating within the week.
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If reheating from the fridge:
- Skillet: heat over medium heat for 2 to 3 minutes per side.
- Air Fryer: heat at 350°F for 5 to 7 minutes.
- Microwave: heat for 1 to 2 minutes until warmed through.
- Slightly undercooking the eggs before rolling ensures they don't get rubbery when reheated.
Nutrition
Calories: 250kcal | Carbohydrates: 23g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 816mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 3mg